James Martin’s Beef Stew & Suet Dumplings – Slow-Cooked Comfort with Bullshot Bone Broth

suet

🥗Healthier: butter

💰Cheaper: vegetable shortening

Butter adds flavor while shortening is more accessible.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine retains flavor without alcohol.

beef broth

🥗Healthier: homemade broth

💰Cheaper: water with bouillon cubes

Homemade broth is more nutritious, while bouillon is budget-friendly.

Use bullshot beef bone broth for the stew.

Cut shin of beef into larger pieces and dust with flour.

Brown the beef in a pan with a little bit of oil.

Add onions and garlic to the pan after browning the beef.

Pour in a little bit of red wine and some bullshot beef bone broth over the beef and vegetables.

Add a bouquet garni made of bay leaf and thyme tied together with string.

Cover the pot with a lid or foil and cook gently on the stove or in the oven for about 2 hours.

Prepare the dumplings by mixing flour, suet, water, salt, and parsley.

Mold the dumpling mixture into little balls.

After 2 hours of cooking, season the stew.

Place the dumpling balls over the top of the stew, cover with the lid, and continue cooking for about 30 minutes until ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens